Chicken pie with root vege mash

Dive into the world of Chicken pie with root vege mash, a dish that effortlessly combines the comforting feel of home with nutritional goodness. Perfect for those cozy evenings, this recipe is not just about taste but also about packing a health punch. Let’s embark on this delicious journey together.

Ingredients

• 2 boneless, skinless chicken breasts (about 500g / 1.1 lbs)
• 1 cup chopped carrots (240 ml / 250 g)
• 1 cup chopped parsnips (240 ml / 250 g)
• 1 onion, finely diced (150 g)
• 1 garlic clove, minced
• 1 tbsp olive oil (15 ml)
• 1/2 cup chicken stock (120 ml / 125 g)
• 1/2 cup peas (100 g)
• 1/2 tsp dried thyme
• Salt and pepper to taste
• For the root vegetable mash:
  • 2 large potatoes, peeled and diced (500 g)
  • 1 cup turnips, peeled and diced (240 ml / 250 g)
  • 3 tbsp unsalted butter (45 g)
  • 1/4 cup milk (60 ml)
  • Salt to taste

Time

• Preparation time: 30 minutes
• Cooking time: 45 minutes
• Total time: 1 hour 15 minutes

Serves 4

Nutritional Facts (per serving)

• Calories: 450
• Protein: 30 g
• Carbohydrates: 50 g
• Dietary Fiber: 8 g
• Sugars: 8 g
• Fat: 15 g
• Cholesterol: 75 mg
• Sodium: 600 mg

Cooking Instructions

1. Begin by heating the olive oil in a skillet over medium heat.
2. Add the onions and garlic, cooking until translucent.
3. Incorporate the chicken, cooking until browned.
4. Toss in carrots, parsnips, peas, thyme, and chicken stock.
5. Simmer this mixture for 20 minutes, allowing the Chicken pie filling to come together.
6. While the filling cooks, boil potatoes and turnips in a separate pot.
7. Once softened, drain the water and add butter, milk, and salt.
8. Mash this mixture until smooth.
9. Preheat your oven to 375°F (190°C).
10. Place the chicken mixture into a pie dish.
11. Cover the chicken mixture with your root vege mash.
12. Bake in the oven for 25 minutes, or until the top becomes a golden brown.

Tips

1. For a creamier mash, you can add a touch of cream.
2. Experiment with different root vegetables for varied flavors.
3. Ensure your pie filling isn’t too wet; it should be moist but not dripping.
4. For extra crispiness, place under a broiler for 2-3 minutes after baking.

Serving Suggestions

• Serve the Chicken pie with root vege mash hot, right out of the oven.
• Complement with a side of green beans or your favorite steamed veggies.
• A light, citrusy salad can cut through the richness and balance the meal.
• Garnish with fresh parsley for an added touch of color and freshness.

Bringing the heartiness of chicken together with the earthy notes of root vegetables, this Chicken pie with root vege mash is a delightful combination. This dish is not only flavorful but also health-centric. Pair it up with some steamed vegetables or a light salad, and you’ve got yourself a full, balanced meal. So, the next time you’re looking to whip up something that’s both delicious and nutritious, remember this fantastic dish. Join us again on AH7 for more delightful and healthful dishes that don’t just tantalize your taste buds but also nourish the soul.

CHICKEN PIE WITH ROOT VEGE MASH

Dive into the world of Chicken pie with root vege mash, a dish that effortlessly combines the comforting feel of home with nutritional goodness. Perfect for those cozy evenings, this recipe is not just about taste but also about packing a health punch. Let’s embark on this delicious journey together.

5 from 1 vote

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Nutritions

Nutrition Facts

CHICKEN PIE WITH ROOT VEGE MASH

Amount per Serving

Calories

450

% Daily Value*

Fat

 

15

g

23

%

Cholesterol

 

75

mg

25

%

Sodium

 

600

mg

26

%

Carbohydrates

 

50

g

17

%

Fiber

 

8

g

33

%

Sugar

 

8

g

9

%

Protein

 

30

g

60

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 boneless skinless chicken breasts (about 500g / 1.1 lbs)
• 1 cup chopped carrots 240 ml / 250 g
• 1 cup chopped parsnips 240 ml / 250 g
• 1 onion finely diced (150 g)
• 1 garlic clove minced
• 1 tbsp olive oil 15 ml
• ½ cup chicken stock 120 ml / 125 g
• ½ cup peas 100 g
• ½ tsp dried thyme
• Salt and pepper to taste
• For the root vegetable mash:
• 2 large potatoes peeled and diced (500 g)
• 1 cup turnips peeled and diced (240 ml / 250 g)
• 3 tbsp unsalted butter 45 g
• ¼ cup milk 60 ml
• Salt to taste

Instructions

• Begin by heating the olive oil in a skillet over medium heat.
• Add the onions and garlic, cooking until translucent.
• Incorporate the chicken, cooking until browned.
• Toss in carrots, parsnips, peas, thyme, and chicken stock.
• Simmer this mixture for 20 minutes, allowing the Chicken pie filling to come together.
• While the filling cooks, boil potatoes and turnips in a separate pot.
• Once softened, drain the water and add butter, milk, and salt.
• Mash this mixture until smooth.
• Preheat your oven to 375°F (190°C).
• Place the chicken mixture into a pie dish.
• Cover the chicken mixture with your root vege mash.
• Bake in the oven for 25 minutes, or until the top becomes a golden brown.

Notes

TIPS

1. For a creamier mash, you can add a touch of cream.

2. Experiment with different root vegetables for varied flavors.

3. Ensure your pie filling isn’t too wet; it should be moist but not dripping.

4. For extra crispiness, place under a broiler for 2-3 minutes after baking.

SERVING SUGGESTIONS

 

1. Serve the Chicken pie with root vege mash hot, right out of the oven.

2. Complement with a side of green beans or your favorite steamed veggies.

3. A light, citrusy salad can cut through the richness and balance the meal.

4. Garnish with fresh parsley for an added touch of color and freshness.